Slow Cooked Beef With Mushrooms & Gnocchi
Slow Cooked Beef With Mushrooms & Gnocchi
Ingredients
- 4 tablespoons plain flour
- 3 tablespoons paprika
- 1.5 kg beef chuck steak or oyster blade, cut into large pieces
- 2 tablespoons extra virgin olive oil
- 3 brown onions sliced
- 4 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine vinegar
- 2 1/2 cups beef stock
- 1 1/2 cups pasta sauce or passata
- 3 bay leaves
- 2 tablespoons butter
- 3 cups mushrooms sliced
- 500 g packet gnocchi store bought
- sea salt & cracked black pepper
- 1 cup sour cream to serve
Instructions
- Preheat the oven to 160°C conventional (140°C fan-forced).
- In a large bowl, mix the flour and paprika. Throw in the beef chunks and toss to coat them in the flour.
- Place a large ovenproof pot over high heat. Add 1 tablespoon of the olive oil, floured beef, onion, garlic, tomato paste, red wine vinegar, beef stock, pasta sauce and bay leaves. Give it a stir. Bring it to the boil, then turn off the heat.
- Place the lid on the pot and cook in the oven for 3 hours, until the beef is flaking apart with a fork.
- About 10 minutes before the beef is ready, place a medium frying pan over high heat. Add the remaining olive oil, the butter and mushrooms to the pan. Cook, stirring, for about 5 minutes until browned and caramelised.
- Cook the gnocchi according to packet instructions (about 3 minutes for fresh gnocchi). Drain and set aside.
- Add the mushrooms to the pot with the beef and stir to combine. Gently stir through the cooked gnocchi. Season well and serve in bowls with a dollop of sour cream.
Nutrition
Calories: 750kcalCarbohydrates: 20gProtein: 57gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 185mgSodium: 711mgPotassium: 1474mgFiber: 4gSugar: 8gVitamin A: 2468IUVitamin C: 12mgCalcium: 104mgIron: 7mg
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